First here is the Pumpkin and Cinnamon Crepe Recipe.(Makes 3 crepes)
Ingredients:1 cup Almond Milk (or Soy or whatever milk you prefer)
1/4 cup ground pecans
1/4 cup chick pea flour
1/4 cup pumpkin puree
1 tsp cinnamon
1/2 tsp pumpkin spice
1/4 tsp baking soda
1/4 tsp baking powder
Pinch of salt
2 tsp powdered baking Stevia
- Whisk all the ingredients together and allow mixture to rest for 5- 10 minutes for optimal results.
- In a non-stick pan, preheated on medium heat, pour batter into pan and cook until little air holes form on the surface of the batter. Do NOT be too impatient! Only flip these babies once the surface of the pancake is almost dry.
- Flip and cook on the other side.
- Serve with Pecan halves and *Apple Pumpkin Butter. (*See recipe below)
Apple Pumpkin Butter
Combine Pumpkin puree and Unsweetened Apple sauce to taste.
Add cinnamon if desired.
This made a wonderful lunch time snack for me, sugar and dairy free, but filling and tasty. The recipe can be doubled to make 6 - 7 crepes.
Now I have to figure out a way to talk my kids out of the "cinnamon and sugar" thing that they have enjoyed in the past. One step at a time. In the meanwhile our crepe tradition remains, without me compromising on my food choices. Choosing the best ingredients helps me to keep my blood sugar on an even keel. That, in turn makes me a better mom and a better athlete.
What traditions do you like to uphold to remember family members who are no longer with you?
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By Melony Teague
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Melony Teague a freelance writer and columnist who lives in Canada with her husband and two young children.
Founder of "Secrets of Body Transformation from the Inside Out"
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